1. You can use this recipe for any low pectin fruit eg. 2. Saskatoons, blueberry, elderberry, raspberry, blackberry or May-apple. 3. Cook 1 1/2 cups of RIPE mulberries[unripe fruit is toxic- see about Red mulberry], mash and drain through a fine sieve or jelly bag to obtain the juice: about 2/3 cup yield. 4. Mix juice with sugar and butter and cook over low heat until sugar dissolves. 5. bring to a boil on medium and boil WITHOUT stirring until soft-ball candy stage- 240 Deg F. 6. Remove from heat; cool until lukewarm and beat with a wooden spoon until mixture looses its gloss. 7. Press into a buttered pan and cut into squares before the candy hardens. 8. Keep in a tightly covered dish or freeze because this candy hardens when exposed to the air. ---------------------------------------------------------------------------
Nutrition
Ingredients
